Slow Cooker Tomato White Beans Recipes

WHITE BEANS RECIPE WITH TOMATO AND GARLIC

Steps:

• Heat olive oil in a medium skillet over medium heat.
• Add the sage and sliced garlic. Shake the pan so the garlic doesn't stick, but don't stir it because the garlic might clump.
• Reduce the heat to medium-low and cook 3-4 minutes or until the garlic turns very light gold and the sage darkens a bit.
• Add the tomatoes and salt. Simmer, stirring often, until the tomatoes are shiny and their juices have evaporated; 8-10 minutes.
• Add the pepper, sugar and chicken broth, stirring often, and bring the broth to a boil.
• Reduce heat to low, add the beans, simmer (stirring often) until the liquid has evaporated, 18-20 minutes.
• Remove the beans/tomatoes from the heat and stir in the parsley. Season, if needed, with more salt & pepper.
• Serve with extra olive oil for drizzling and a sprinkle of crispy bacon (optional).
• Enjoy!

MIDDLE EASTERN WHITE BEANS

Steps:

• In a slow cooker combine the beans, tomato paste, pimento sauce, garlic, onions, cumin, lemon juice, olive oil, salt and pepper. Mix until the beans are coated. Pour in beef broth, and top off with enough water to completely cover the beans.
• Cover, and cook on High for 6 hours, or until the beans are tender and the liquid is thickened. It should not be soupy.

SLOW-COOKER WHITE BEAN PARMESAN SOUP

Steps:

• Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper. Add the Parmesan rinds and the wheat berries.
• Warm the oil in a large skillet over medium-high heat. Add the onion, season generously with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the fennel. Continue to cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 more minutes. Add the celery and garlic, and cook, stirring, until just softened, about 1 minute. Add the fennel seeds and red pepper, and cook, stirring constantly, until combined and fragrant, about 1 minute. Add the rosemary and the wine and let the wine bubble until the pan is almost dry, about 2 minutes.
• Scrape the mixture from the skillet into the slow cooker. Add the stock, and season it: Add 1/2 teaspoon salt, if you are using low-sodium broth, or 1 teaspoon salt, if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Stir to combine, and cook on low until the wheat berries are tender and the beans are creamy, about 8 to 10 hours. (Taste the beans to make sure they are creamy; they can vary in their cooking time depending on their age.) The soup can hold well on warm for 1 to 2 additional hours.
• Before serving, remove and discard the rosemary sprigs. Stir in the parsley, lemon juice, and reserved fennel fronds. Taste and add salt and pepper if necessary. Serve in bowls topped generously with grated Parmesan.

SLOW-COOKED TOMATO AND HERB WHITE BEANS

Steps:

• Soak beans:
• Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks' note, below), then drain.
• Cook beans:
• Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-quart heavy pot, then simmer, partially covered, until beans are al dente, about 45 minutes. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.
• Make tomato sauce while beans simmer:
• Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes. Add garlic, kosher salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes. Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.
• Finish beans:
• Discard carrot and herb sprigs. Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot. Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.

CROCK POT WHITE BEANS WITH SUN-DRIED TOMATOES

Steps:

• Mix all ingredients except tomatoes and olives in slow cooker.
• Cover and cook on high heat setting 4 to 5 hours or until beans are tender.
• Stir in tomatoes and olives.